Shalgam Masala

About Shalgam Masala

Ingredients

• Medium turnips (shalgam), peeled and sliced 2
• Sunflower oil 1½ tsps
• Garlic, minced ½ tbsp
• Ginger, cut into thin strips ¼ tbsp
• Green chilli, chopped 1
• Medium onion, sliced 1
• Turmeric powder ½ tsp
• Roasted cumin powder ½ tsp
• Coriander powder ½ tsp
• Salt to taste
• Medium tomato, chopped 1
• Jaggery, grated 1 tbsp
• Fresh coriander leaves, chopped 1 tbsp

How to Make Shalgam Masala (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add garlic and ginger and saute for 1 minute. Add green chilli and onion and saute till onion turns translucent.
2. Add turmeric powder, cumin powder, coriander powder and salt and mix well and saute for 2 minutes.
3. Add tomato and turnips and mix well. Add ½ cup water and mix well. Add jaggery and mix well.
4. Cover and cook till turnips are done.
5. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps